Freezing Broth

[BedHead]

What do you freeze your broth in? Glass will crack won't it?

[kiwiva]

I use glass jars and just leave space for expansion. I haven't had a problem.

[Mrsboyko]

I freeze in small 4 oz portions in plastic ziplock containers, then pop them out and put them in frezer bags to be used as needed. I do leave a little room for expansion, but since I usually reduce it before freezing, it isn't really necessary.

[BedHead]

Originally Posted by kiwiva

I use glass jars and just leave space for expansion. I haven't had a problem.

What size jars do you use?

[krankedyann]

There are mason jars made specifically for use in the freezer. Try to find those if you want to freeze in glass. Pyrex also makes little round glass containers with plastic lids that can go in the freezer and the oven.

[audsma]

As much as I am trying to avoid plastics, I don't have the storage space for jars yet, so I'm freezing stocks in 1 gallon ziploc bags and laying them down on a cookie sheet to freeze, then I can "bookend them" in the freezer after they're solid.

[tinuviel_k]

I use wide mouth pint sized mason jars for freezing stock. I leave about an inch of room for expansion. I do not put a lid on the jar until after it has frozen through.
I like wide mouth jars because when the stock freezes and expands there are no "shoulders" on the glass to put pressure on. If I use a standard mason jar with shoulders the broth sometimes expands, puts upward pressure on them, and then cracks the jar.

I've probably frozen several hundred jars full of stock and soups this year and have had only one cracked jar. Most likely the jar had a hairline crack in it already, as I have been using the same jars for years now and they do get rattled around a bit.

I'd actually like to try using the Pyrex because they are easier to stack, but my mason's work great and they are really cheap.

I used to use the zip-lock baggie method, but I like using glass so that I know there is no chemical leeching into my food, and because there is a lot less waste.

[tanyalynn]

I've frozen in pint-size wide-mouth mason jars, but it's more space-efficient to reduce the stock before freezing. I usually reduce to 25% of the original volume--take out bones and stuff, let it sit overnight and take off the fat, then re-heat and just boil off as much of the water as you want. I label with the stock to water ratio to make it back into full-strength stock. With so much less water and relatively more solids, it barely expands when frozen.

[vbactivist]

Originally Posted by TanyaLopez

I've frozen in pint-size wide-mouth mason jars, but it's more space-efficient to reduce the stock before freezing. I usually reduce to 25% of the original volume--take out bones and stuff, let it sit overnight and take off the fat, then re-heat and just boil off as much of the water as you want. I label with the stock to water ratio to make it back into full-strength stock. With so much less water and relatively more solids, it barely expands when frozen.

by reduce do you eman just simmer until its really thick?

OP: I have frozen broth in jars many times. I usually use ones that I got from store bought items. and am sure to leave a little expansion room. I have never had a jar crack, yet

[tanyalynn]

Originally Posted by vbactivist

by reduce do you eman just simmer until its really thick?

I do it like this:
-normal simmer to make stock
-strain out bones, etc
-refrigerate overnight
-take off fat
-now reheat stock and boil until the volume is reduced by about 75%

I can't just reduce it when it's cooked originally because the level of the liquid would fall below the bones, and then I couldn't get all their bone-y goodness.

So it's extra work, no doubt, but the space savings are significant and there's so little water left that it's easy to freeze without breaking jars. Some folks freeze it in ice cube trays at this point so they can get out small amounts.

[vbactivist]

Originally Posted by TanyaLopez

I do it like this:
-normal simmer to make stock
-strain out bones, etc
-refrigerate overnight
-take off fat
-now reheat stock and boil until the volume is reduced by about 75%

I can't just reduce it when it's cooked originally because the level of the liquid would fall below the bones, and then I couldn't get all their bone-y goodness.

So it's extra work, no doubt, but the space savings are significant and there's so little water left that it's easy to freeze without breaking jars. Some folks freeze it in ice cube trays at this point so they can get out small amounts.

thanks you! I will try this next time

[BedHead]

Great info people! I froze in my one quart mason jars, and one did crack even though I left lots of head space. It must have had a flaw.

Thanks for the help! I never thought of reducing after straining - I will have to try that next time

[tinuviel_k]

Originally Posted by BedHead

Great info people! I froze in my one quart mason jars, and one did crack even though I left lots of head space. It must have had a flaw.

Thanks for the help! I never thought of reducing after straining - I will have to try that next time

The problem with the quart jars is they all have shoulders, even the wide mouth ones. When the liquid freezes and expands it puts pressure on the shoulders which can cause the cracking. Give the wide mouth pint jars (straight sided) a try and I bet you won't have the same problem.

[MoonStarFalling]

Freezer jars work great. I often just use regular or even recycled pasta jars. Pasta jars will occasionally break if you're not careful.